1 bunch parsley
100g goat’s cheese
Total cost: Dh29
Peel the potatoes and cut them into bite-sized chunks. Peel the carrots and slice into thick batons.
Heat a couple of tablespoons of oil in a large frying pan over a medium-high heat. When hot, add the potatoes and carrots. Season with salt and black pepper, sprinkle over a tablespoon of cumin and cook for 20 to 25 minutes, stirring often, until the potatoes are crisp and golden brown.
Crumble the goat’s cheese into pieces. Pick the parsley leaves.
Tip the cooked potatoes and carrots into a bowl, add a generous squeeze of lemon juice, stir in the parsley and mix well. Divide between two plates, scatter over the goat’s cheese and top with a little finely grated lemon zest and a few twists of black pepper.
The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal